Go Back
–+ servings

Rosemary Infused Oil

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 cups
Author: Giangi Townsend
Twenty minutes of gentle simmering with the olive oil, and you are ready to enjoy it in your next dish.

Ingredients

  • 1 bunch rosemary, about 8 sprigs
  • 4 cups olive oil
US - Metric

Instructions

  • Wash and dry the rosemary thoroughly. Remove the needles and place them into the bowl of a food processor.
  • With the motor running add the oil slowly and process until plant fiber breaks up and purees smoothly.
  • Heat the mixture very gently for about 20 minutes. Strain the oil thru a double layer of dampened cheesecloth or muslin.
    Do not press on solids but allow oil to drip through slowly.
  • Fill the jar and store it in an airtight glass container.

Equipment

  • 1 Food processor
  • 1 cooking pan
  • 1 strainer
  • 1 cheese cloth
  • 1 glass bottle

Nutrition

Calories: 1911kcal | Carbohydrates: 1g | Protein: 1g | Fat: 216g | Saturated Fat: 30g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 158g | Sodium: 5mg | Potassium: 7mg | Fiber: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.